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Steamboat Springs School District is seeking a qualified candidate for our Nutritional Services Department as a Sous Chef (Production mgr) for the 2026/27 school year.
This is a full time, benefit eligible position. 
SSSD is consistently awarded "Accredited with Distinction" by the Colorado Department of Education and ranked as a top school district in the state. Our schools offer curriculum and academic programs designed to give students the skills they need to compete in college and the workplace. SSSD's talented team prepares Steamboat's students to succeed in an ever-changing world, and be able to apply essential academic skills and knowledge in various content areas.

PAY RANGE INFORMATION: 
Entry range $26.20 - $30.11, depending on experience. Based on a maximum of 10 years' experience, 
This is a full-time position, with 173 work days, based on school schedule. Generally, Monday-Friday
JOB SUMMARY:
Work as a team member under the supervision of the Director of Nutritional Services to produce student meals in high volume kitchen. Must have the ability to maintain a high quality of work. Flexibility and the ability to work under pressure and on a daily deadline required. Supervisory ability preferred. Ability to meet daily production requirements.

JOB SUMMARY:

Work as a team member under the supervision of the Director of Nutritional Services to produce student meals in high volume kitchen. Must have the ability to maintain a high quality of work. Flexibility and the ability to work under pressure and on a daily deadline required. Supervisory ability preferred. Ability to meet daily production requirements.

PRIMARY ESSENTIAL RESPONSIBILITIES:

• Prepares assigned meals
• Reads and accurately calculates amounts of ingredients in recipes
• Calculates portions necessary for school daily counts and allocates foods accordingly.
• Must follow posted menus and recipes as provided; may modify menus at direction of NS Director;
• Supervises and execute daily production and service of school lunch at assigned location
• Able to work independently while meeting high level of food production and cleanliness standards
• Inspects, tastes and tests all foods served for correct seasonings, high quality and proper serving temperatures
• Able to use chefs tools (knifes, commercial kitchen machines) as trained with efficiency, safety and to cut foods in appropriate size and weight.
• Able to complete tasks assigned in time determined to meet high production needs.
• Follows Federal guidelines for correct serving sizes.
• Receives and stores weekly orders and daily deliveries, tracking temps, appropriate storage and placing items into appropriate merchandising for sale
• Ability to use computer system, Google system to enter data on daily basis for tracking production sheets.
• Inventories both frozen and dry storage items on production sheets
• Operates, cleans and maintains all kitchen equipment. Cleans kitchen, serving and preparation areas.
• Follows all district, county, and USDA guidelines for personal and environmental sanitation
• Completes daily paperwork in an accurate and timely manner. Performs cashier duties as necessary including calculating costs and cash handling and reconciliation.
• Builds good people skills and positive appropriate relationships with students
• Positively interacts with co-workers, students, staff and administrators
• Resolves problems among staff by fostering a cooperative relationship
• Works positively with the Nutritional Services Director
• Maintains a good work record and meet scheduled work days; Utilizes time efficiently
• Takes breaks at appropriate time for appropriate lengths as determined by the Food Service the Nutritional Services Director. Provides proper documentation for sick leave
• Ability to read, interpret and use Federal guidelines for school lunch policies
• Ability to perform production of approximately 250 meals per day
• Ability to maintain confidentiality.
• Valid Colorado Drivers license and ability to drive N.S. van to accomplish food and supply transport between locations preferred
• Other duties as assigned.

QUALIFICATIONS:

• High school diploma or GED required.
• Must have current food protection manager certification. District will provide training and tests needed to be completed within 30 days of start date of employment.
• Previous high volume food production / Sous chef experience preferred
• Previous experience working with students strongly preferred.
• Ability to read and follow quantity food recipes and make necessary mathematical modifications
• Ability to use computer to complete required daily paperwork including counting meals and making change
• Ability to lift 20-50 pounds repetitively and to push carts weighing 75-100 pounds required
• Ability to stand for long periods of time and capable of frequent pushing, pulling, squatting and reaching
• Sufficient manual dexterity and eye-hand coordination to measure, weigh and combine ingredients for meal preparation and to operate kitchen equipment

BENEFITS SUMMARY:

• Medical, dental and vision insurance with significant district contribution towards premiums.
• Sick and Personal Days
• Flexible spending account
• Voluntary retirement savings options(401K, 403B, 457B)
• Term Life insurance
• Professional Development reimbursement opportunities
• District Wellness Clinic
• PERA retirement program.

ESSENTIAL JOB FUNCTIONS:

Decision Making: An example of a typical decision made by an individual in this position is to interpret policies/procedures and best practice. An incorrect decision made by this position could impact the district legally causing the financial condition of the district to be effected. Errors made in decision-making could potentially result in substantial cost to the District or damage the credibility of the District.

Language Skills: Ability to read, analyze, and interpret general professional journals, technical procedures and governmental regulations. Ability to write basic reports, business correspondence, and procedural manuals.

Ability to effectively present information and respond professionally to questions from groups of parents, community members, commissions, colleagues and Board of Education.
Mathematical Skills: Ability to calculate figures and amounts such as interest, discounts, commissions, proportions, percentage, circumference, and volume. Ability to apply concepts of basic algebra, and geometry.

Reasoning Ability: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form, and deal with several abstract concrete variables. Ability to analyze and use data to supervise the delivery of instruction and the school improvement process.
Technology Skills: Proficient use of technology which includes: basic operations and concepts, word processing, spreadsheets, internet usage, critical evaluation of information, data analysis, email, integration of technology.
Other Skills And Abilities: Ability to establish and maintain effective working relationships with staff and community. Ability to communicate clearly and concisely both in oral and written form. Ability to copy, coordinate, instruct, evaluate and negotiate. Ability to perform duties with awareness of all district requirements and Board of Education policies. Ability to discipline students consistent with district procedures. Ability to maintain confidentiality.

Physical Demands: While performing the duties of this job, the employee is frequently required to sit, talk, or hear. The employee is required to stand for long periods of time and must be capable of frequent pushing, pulling, squatting and reaching; walk; use hands to finger, handle, or feel; reach with hands and arms. The employee must be able to lift 50 pounds repetitively and push carts weighing 75-100 pounds. Specific vision abilities required by this job include close vision and ability to adjust focus. Sufficient manual dexterity and eye-hand coordination to measure, weigh and combine ingredients for meal preparation and to operate kitchen equipment is required. Temperature is freezing to very hot and fluctuates. Some work areas provide very limited space. Environment requires use of many approved chemicals and cleaning agents.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in this environment is quiet to loud depending on the activity in the particular part of the day.

This information contained in this job description is for compliance with the American with Disabilities Act. (A.D.A.) and is not an exhaustive list of the duties performed for this position.

All offers of employment are contingent upon successful completion/clearance of a CBI/FBI background check. 
Steamboat Springs School District is an equal opportunity employer.